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Stir-Fried Shrimp and Red Cabbage

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Makes 4 servings 1x

Time 30 minutes

Units Scale

Ingredients

  • 1 pound peeled medium shrimp (frozen is fine)
  • 3 tablespoons good-quality vegetable oil
  • Salt
  • Gochugaru or cayenne to taste
  • 1 red onion, halved and sliced
  • 3 or 4 cloves garlic, sliced
  • 1-inch fresh ginger, thinly sliced
  • 1 pound red cabbage, cored and cut into bite-size pieces
  • Juice of 1 lemon
  • Soy sauce for serving

Instructions

  1. If the shrimp are frozen, thaw them in a colander under running water and let drain while you prepare the vegetables.
  2. Put 2 tablespoons of the oil in a large skillet over high heat. When it’s hot, add the shrimp and a pinch salt and cook, stirring only occasionally, until the shrimp are uniformly pink, 3 to 5 minutes. Sprinkle with some gochugaru or cayenne and stir. Transfer the shrimp to a medium bowl with a slotted spoon, leaving behind as much oil as possible.
  3. Lower the heat to medium-high and add the onion, garlic, ginger, a little more salt, and 1/4 cup water. Stir to combine and cook, undisturbed, until the aromatics are soft and the water evaporates, about 2 minutes. Then continue to cook, stirring occasionally until they’re golden in places and fragrant, another 2 to 3 minutes. Transfer the aromatics to the bowl with the shrimp.
  4. Add the remaining 1 tablespoon oil, the cabbage, and 1/2 cup water to the skillet. Cook, stirring frequently, until the cabbage is crisp-tender and shiny and most of the water has bubbled away, about 3 minutes. Return the shrimp mixture to the pan, add the lemon juice, and stir to combine. Taste and adjust the seasoning, adding more gochugaru or cayenne if you like, and serve.

—Recipe adapted from How to Cook Everything, Completely Revised Twentieth Anniversary Edition